UNIVERSITY  OF  ILLINOIS  —  URBANA 


N30 112071 3988 1 80 


MIND  QUARTER 


Round 


fjound  rump  and  shank  off 
2  Round  steak,  first  out 
l-l 3  Round  steaks 
1 4  Round  eteak,  laat  cut 
jj  Knuckle  coup  boqs 
16  Pot  roaat 
tfiqd  ehaqk 
17,  IS  Soup  bones 
It  tfock  Soup  boqa 

tOlq 

1  Butt-end  airlolq  steak 

2  Wedge  boqe  sirloin  eteak 
3,4  Round -bone  el'loin  steak 
5,6  Double-bone  sirloin  steak 
7  Rip-bone  sirloin  steak 

S  Hip-Boqn  Porterhoucs  eteak 
9-15  Regular  Porterhouse  steaks 
16- IS  Club  steaks 
Flank 

1  Flank  steak 

2  Sleuu 


Rib 

2 

J 

« 

Chuck 


FORE  QUARTER 

llth  and  12th  Rib  roast 
6th  and  I Oth  Rib  roast 
7th  and  8th  Rib  roast 
6th  Rib  roast 


6th  Rib  roast 
1-9  CRuok  steaks 
10-13  Pot  roasts 

14  Clod 

15  Neok 
Plate 

1  Brisket 
S  Nauel 
3,4  Rib  eqde 
Fore  Sljank 

1  Stem 

2  KquoMs  soup  bone 
3-6  Soup  boqss 


LEVI  FUNK’S  SYSTEM  FOR  CALCULATING  THE  COST  OF  THE  DIFFERENT  PRICED  CUTS  IN  THE  FOOD  ANIMALS 

(Copyright  1922  by  Levi  Funk.  All  Rights  Reserved) 


1 

2 

3 

4 

5 

6 

6%  7 

8 

8H 

9 

10 

10)4 

11 

12 

Whole  Hind  Quarter . 

...127.91 

■5" 

270.36  = 

47.311 

127.91 

X 

14.221 

= 

$18.2002 

$18.2002  -4-  $33.3763 

= 

54.5294 

54.5294 

+ 

47.311 

= 

1.1525 

1.1525  X  2 

2.3050 

Rump  . 

“ 

“  “ 

4.601 

12.44 

“ 

12 

“ 

1.4928 

1.4928  “  « 

4.4726 

4.4726 

“ 

4.601 

“ 

.9721 

9721 

« 

1.9442 

Round  Steak  . . 

.  .  31.13 

“ 

«  .. 

11.514 

31.13 

“ 

17 

“ 

5.2921 

5.2921  “  « 

" 

15.8556 

15.8556 

«• 

11.514 

•• 

1.3771 

1.3771 

•• 

« 

2.7542 

Round  Pot  Roast . 

. . .  4.56 

“ 

..  u 

1.687 

4.56 

“ 

10 

.4560 

.4560  “  " 

“ 

1.3662 

1.3662 

“ 

1.687 

.8098 

8098 

•• 

1.6196 

Soup  Bone. . 

...  12.02 

“ 

4.446 

12.02 

“ 

4 

.4808 

.4808  “  “ 

“ 

1.4405 

1.4405 

« 

4.446 

.3240 

.3240 

« 

« 

.6480 

Porterhouse  Steak . 

“ 

“  " 

6.192 

16.74 

“ 

25 

4.1850 

4.1850  “ 

“ 

12.5356 

12.5350 

6.192 

« 

2.0245 

2.0245 

« 

« 

4.0490 

Sirloin  Steak . 

. ..  21.01 

“ 

..  .. 

7.772 

21.01 

“ 

20 

4.2020 

4.2020  “  “ 

« 

12.5896 

12.5896 

“ 

7.772 

« 

1.6198 

1.6198 

« 

« 

3.2396 

Club  Steak . 

. .  4.83 

" 

1.786 

4.83 

“ 

20 

.9660 

.9660  “ 

- 

2.8945 

2.8945 

1.786 

1.6201 

1.6201 

« 

3.2402 

Flank  Steak . 

. .  1.59 

“ 

“  | 

.588 

1.59 

10 

“ 

.1590 

.1590  “  “ 

“ 

.4764 

.4764 

“ 

.588 

» 

.8102 

.8102 

« 

« 

1.6204 

Flank  Stew . 

“ 

“  “ 

2.393 

6.47 

" 

7 

“ 

.4529 

.4529  “  “ 

1.3569 

1.3569 

“ 

2.393 

« 

.6671 

.5671 

•« 

« 

1.1342 

Flank  Trimmings . 

. . .  6.47 

“ 

«  « 

2.393 

6.47 

“ 

3 

.1941 

.1941  “ 

" 

.5315 

.5815 

« 

2.393 

« 

.2430 

.2430 

« 

<■ 

.4860 

Kidney  Suet . 

. .  10.65 

“ 

“  “ 

3.939 

10.65 

3 

“ 

.3195 

.3195  “  “ 

.9572 

.9572 

3.939 

“ 

.2430 

.2430 

•« 

« 

.4860 

Whole  Fore  Quarter . 

...142.45 

“  “ 

52.689 

142.45 

10.654 

15.1766 

15.1766  “  “ 

46.4705 

45.4705 

52.689 

“ 

.8630 

8630 

1.7260 

Prime  Ribs,  First  Cuts... 

...  12.45 

“ 

“  “ 

4.604 

12.45 

“ 

20 

“ 

2.4900 

2.4900  “ 

“ 

7.4602 

7.4602 

“ 

4.604 

1.6204 

1.6204 

« 

« 

8.2408 

Prime  Ribs,  Last  Cuts... 

...  14.08 

“ 

5.207 

14.08 

“ 

16 

- 

2.2528 

2.2528  “  “ 

6.7490 

0.7496 

6.207 

« 

1.2962 

1.2962 

<• 

2.5924 

Chuck,  Fifth  Rib . 

. . .  5.91 

“ 

"  « 

2.185 

5.91 

15 

.8865 

.8855  “ 

2.6560 

2.6560 

" 

2.185 

“ 

1.2155 

1.2155 

2.4310 

Chuck,  Steak . . 

. ..  21.09 

7.800 

21.09 

12 

2.5303 

2  5308  “ 

7.5822 

7.5822 

“ 

7.800 

“ 

.9721 

.9721 

•• 

1.9442 

Chuck,  Pot  Roast . 

...  22.39 

8.292 

22.39 

10 

2.2390 

2.2390  “  “ 

6.7035 

6.7085 

8.292 

“ 

.8100 

.8100 

“ 

1.6200 

Chuck,  Clod . 

. . .  4.22 

«* 

“  “ 

1.560 

4.22 

“ 

10 

.4220 

.4220  “ 

1.2C43 

1.2643 

« 

1.560 

.8104 

8104 

« 

« 

1,6208 

Chuck,  Neck . 

. . .  8.25 

“ 

«  „ 

3.052 

8.25 

“ 

9 

« 

.7425 

.7425  “  “ 

« 

2.2245 

2.2245 

“ 

3.052 

“ 

.7289 

.7289 

« 

« 

1.4*78 

Plate,  Brisket . 

...  11.24 

“ 

«  .. 

4.157 

11.24 

« 

8 

« 

.8992 

.8992  “  “ 

« 

2.6941 

26941 

4.157 

“ 

.6178 

.6473 

« 

•• 

1.9056 

Plate,  Rib  Ends . 

...  14.31 

“ 

“  " 

5.297 

14.31 

“ 

8 

“ 

1.1448 

1.1448  “  “ 

“ 

3.4299 

3.4299 

5.297 

“ 

.6478 

.0478 

•• 

1.2950 

Plate,  Navel . . 

..  « 

4.357 

11.78 

“ 

7 

« 

.8246 

.8246  “ 

2.4705 

2.4705 

'4.357 

.5669 

.5669 

1.13.T8 

Plate,  Trimmings . 

. . .  2.80 

“ 

1.036 

280 

» 

3 

.0840 

.0840  “ 

.2516 

.2510 

“ 

1.03G 

“ 

.2428 

.2428 

« 

•• 

.4856 

Fore  Shank,  Stew . . 

. . .  3.44 

“ 

1.272 

3.44 

7 

.2103 

.2103  ”  “ 

.7214 

.7214 

1.272 

“ 

.5669 

.5669 

« 

“ 

1.1338 

Fore  Shank,  Soup  Bone. . . . 

...  10.49 

“ 

«  « 

3.880 

10.49 

4 

« 

.4196 

.4196  “ 

« 

1.2571 

1.2671 

« 

3.880 

“ 

.3240 

.3240 

« 

.6480 

270.36 

100.00 

270.36 

$33.3768 

$33.3768 

99.9965 

99.9965 

100.00 

$2.7036 

$2.7036 

$5.4072 

RULES  FOR  CALCULATING  LEVI  FUNK’S  MEAT 
CHART  SYSTEM 

Having  the  weights  of  the  fore  and  hind  quarters  and 
of  the  different  priced  smaller  cuts  of  the  dressed  half 
beof  as  in  column  1,  and  the  proportional  prices  per  pound 
of  the  different  priced  smaller  cuts,  as  in  column  S,  to  find 
the  cost  per  pound  of  every  cut  in  the  half  beef  at  any 
price  the  whole  half  beef  may  cost  per  pound.  Then,  first 
take  the  sum  of  the  weights  of  the  Hind  Quarter  127.91 
pounds  and  of  the  Fore  Quarter  142.45  pounds,  equal  270.30, 
the  number  of  pounds  in  the  whole  half  beef,  as  in  column 
2,  next  divide  the  weights  of  the  quarters  and  smaller 
cuts  in  them  separately  by  this  270.36  and  the  quotients 
will  be  the  per  cent,  in  weight  each  bears  to  the  whole 
half  beef  as  in  column  3.  column  3  being  the  per  cent  in 
weight.  Next  multiply  the  weights  of  the  different  priced 
cuts  in  column  4  by  the  prices  per  pound  of  the  different 
priced  cuts  in  column  5.  This  gives  the  cost  in  dollars 
and  cents  of  the  different  priced  cuts  making  column  6. 
Next  add  up  the  cost  of  the  different  cuts  in  the  Hind 
Quarter  for  the  cost  of  the  whole  Hind  Quarter.  Add  up 
the  cost  of  the  cuts  in  the  Fore  Quarter  for  the  cost  of 
the  whole  Fore  Quarter.  Next  divide  the  co3t  of  the 


whole  Hind  Quarter  by  the  number  of  pounds  in  the  Hind 
Quarter  and  the  quotient  will  be  the  cost  per  pound  of  the 
whole  Hind  Quarter,  likewise  divide  the  cost  of  the  Fore 
•Quarter  by  the  number  of  pounds  in  the  Fore  Quarter  and 
the  quotient  will  'be  the  cost  per  pound.  Next  add  the 
cost  of  the  Hind  Quarter  $18.2002  to  the  cost  of  the  Fore 
Quarter  $15.1766  equaling  $33.3768  the  cost  of  the  whole 
half  beef  making  column  7.  Next  divide  the  cost  of  each 
Quarter  and  cut  as  in  column  6%  separately  by  the  cost 
of  the  half  beef  $33.3768  and  the  quotients  will  be  the 
per  cent  in  value  in  each  Quarter  and  cut  as  in  column  8, 
which  column  is  the  per  cent  in  value  of  the  cost  of  each 
quarter  and  cut  to  the  cost  of  the  whole  half  beef.  Next 
divide  the  per  cent  in  value  in  each  quarter  and  cut  as  in 
column  8V4  by  the  per  cent  in  weight  in  the  corresponding 
'quarters  and  cuts  in  column  9,  and  you  will  have — What! 
What  I  have  spent  months  in  frying  to  find  and  was  told 
was  impossible.  What  I  have  worked  weeks  on  and  given 
up.  Gone  back  to  and  given  up  over  and  over  again.  I 
have  added,  subtracted,  multiplied  and  divided  until  I  have 
used  seemingly  millions  of  figures.  What  is  it?  The 
Unit,  The  Base,  The  Hooks  which  every  Honest  Meat 
Dealer  will  hail  with  delight  and  can  hang  the  cuts  of  his 
meat  on  and  know  just  what  each  cut  costs  him  per 


pound,  and  be  able  to  show  this  skeptical  customers 
his  prices  are  right — column  10  representing  the 
cost  per  pound  in  each  quarter  and  cut  in  a 
dressed  half  beef  costing  one  cent  per  pound  or 
$2.7036.  The  cost  of  the  cuts  at  any  other  price  will  be 
obtained  by  multiplying  the  outs  in  column. 10H  by  the 
other  costs  per  pound  of  the  whole  half  beef,  as  if  the 
cost  of  the  whole  half  beef  is  two  cents  per  pound,  then 
multiply  the  different  cuts  in  column  10V4  by  column  U, 
making  column  12  which  is  the  cost  of  the  cuts  in  the  half 
beef  at  2  cents  per  pound  and  so  on  for  any  priced  beef. 
See  my  Beef  Chart  for  example.  The  hog,  sheep  and  calf 
can  be  calculated  in  the  same  way. 

I  am  indebted  to  the  Illinois  Agricultural  Experiment 
Station  for  the  weights  of  the  cuts  in  column  1  used  here, 
believing  them  to  be  very  accurate. 

Invented  and  calculated  by  Levi  Funk,  Wayncsburg, 
Greene  Co.,  Fa. 

This  System,  though  Copyrighted,  is  free  for  calcu¬ 
lations  of  individual  Charts,  or  for  publication  in  its  en¬ 
tirety,  in  Newspapers,  Magazines,  Bulletins,  etc.,  but  not 
free  for  calculations  of  Meat  Charts  for  sale  or  distribu¬ 
tion,  in  any  way,  without  permission. 


RETAIL  CUTS  OF  BEEF 


